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Cranberry-Meyer Lemon Scones….a favorite for a rainy day….

 

 

A huge bin filled with smooth skinned Meyer Lemons triggered a drooling response. Wiping my mouth, and stuffing a plastic bag with yellow fruit, I dreamed of our Oregon St. Tea Company signature Cranberry-Meyer Lemon Scones.

Rushing in the door, I plopped the groceries down….put away all items requiring refrigeration….washed the lemons and proceeded to stir up a batch of scones.

Add a little clotted cream…(which I found in our local market!)……

 

 

…a cup of tea…..

 

 

…..and enjoy those delicious scones….

 

 

 

Cranberry-Meyer Lemon Scones (an Oregon Street Tea Room Signature Recipe)

3 cups Self Rising Flour
1 teaspoon baking powder
½ teaspoon baking soda
½ cup sugar
½ cup butter
Zest of 1 small Meyer lemon
½ cup dried cranberries
1 cup buttermilk

Preheat oven to 400 degrees.
Combine dry ingredients. Cut in butter until mixture resembles coarse cornmeal.
Add zest of Meyer lemon.
Add cranberries.
Mix in ¾ cup buttermilk, adding more if necessary to form dough. Do not over mix.
Turn onto floured work space and knead until easy to handle. (About 4-5 turns)
Pat gently to 1 inch thick.
Cut with small biscuit cutter.
Transfer to parchment lined baking sheet. (Vegetable oil spray works great too)
Brush with egg wash (1 egg combined with 1 tablespoon milk)
Bake 8-10 minutes or until lightly golden.
Glaze with powdered sugar thinned to glazing consistency with Meyer lemon juice.

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